Slow-Cooker Guinness Onion Dijon Pork Sirloin Roast Step-by-step instructions

Before you start

Before starting, pat the pork sirloin roast dry with paper towels. Peel the pearl onions if using fresh; to make peeling easier, blanch them in boiling water for 1 minute, then plunge into ice water and slip off the skins.

Measure the sour cream, mustard, and au jus. Have the Guinness opened and ready. No need to sear the meat—the slow cooker does all the work. Ensure the slow cooker is clean and ready to use.

Instructions

Layer and Dump

1. 1Layer the Roast and Onions
   Place the pork sirloin roast in the center of a 6-quart slow cooker. Scatter the pearl onions around the roast, tucking some underneath for even cooking. Pour the Guinness stout over the meat and onions, ensuring the roast is partially submerged.
   Look for The roast sits in the center, surrounded by onions, with dark stout pooling around the base.
   Tip If the roast is larger than the slow cooker, trim it to fit or cut into large chunks.
2. 2Add the Creamy Sauce
   Dollop the sour cream and whole-grain Dijon mustard on top of the roast. Pour the au jus along the side of the slow cooker, being careful not to wash the sour cream and mustard off the meat.
   Look for The top of the roast is covered with white and yellow dollops, with dark liquid surrounding it.
   Tip Do not stir after adding the sauce; it will meld during cooking.

At the end of this phase, the slow cooker contains the pork roast, surrounded by pearl onions, with Guinness poured over. The sour cream and Dijon are dolloped on top, and the au jus is added along the side.

The ingredients are not stirred, so the top of the roast is still visible. The raw pork is safe at this point, but refrigerate if not cooking immediately.

Slow Cook and Shred

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the pork is fork-tender and easily shreds. The internal temperature of the pork should reach at least 145°F (63°C) for food safety. Let it rest for 3 minutes before slicing.
   Look for The meat is fall-apart tender, and the sauce is bubbling around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the pork at the minimum time; slow cookers vary in heat.
4. 4Shred the Pork
   Using two forks, shred the pork directly in the slow cooker. Stir the shredded meat into the sauce to coat evenly. Let the meat rest in the sauce for 5 minutes before serving.
   Look for Shreds of pork are coated in a creamy, dark gravy with soft onions.
   Tip Remove any large pieces of fat before shredding.

After 8 hours on LOW, the kitchen smells rich and savory. The pork is fork-tender and shreds easily, the onions are soft and translucent, and the sauce is a deep brown with creamy swirls. The sauce is slightly thickened and coats the meat. Check the internal temperature of the pork before shredding to ensure it has reached 145°F (63°C).

Serve and Enjoy

5. 5Serve Over Rice
   Spoon steamed white rice onto plates. Ladle the shredded pork and onions over the rice, making sure to include plenty of the creamy gravy. Serve hot.
   Look for Steaming pork and gravy sit on a bed of fluffy white rice.
   Tip For extra richness, add a pat of butter to the rice before serving.

The shredded pork is mixed with the gravy, and the onions are distributed throughout. The dish is ready to be served over rice. The texture is moist and tender, with a creamy, tangy sauce. The gravy should be spoonable and not too thin. Serve immediately, with extra mustard on the side if desired.

Common mistakes

One common mistake is lifting the lid to check on the pork during cooking, which lets heat escape and extends cooking time. Trust the recipe and keep the lid closed.

Another is using a lean cut without enough fat—pork sirloin is lean, but it stays moist due to the liquid; if using a very lean cut, add a splash of olive oil. Avoid overcooking, which can make the meat mushy. Finally, do not add extra liquid; the roast releases juices as it cooks, creating a flavorful sauce.

How to tell it’s done

The pork is done when it is fork-tender and easily shreds with two forks. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer inserted into the thickest part of the roast.

Because the pork is cooked low and slow, it will be well above this temperature by the end of the cooking time. The sauce should be bubbling gently and slightly thickened. Let the meat rest in the sauce for 5 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest